This was a classic “well I need to do SOMETHING” recipe, in this case involving a couple of bell peppers I had around, not to mention a slew of tomatoes from a co-worker’s garden. Initial scrounging turned up this gazpacho idea, but as I didn’t have the time I needed to go the hot route.
This recipe proved to be the trick, though adapted — the peppers were green rather than red, I used olive oil instead of butter or margarine, the half-and-half was soy-based, I used vegetable broth instead of chicken and the sugar was in fact honey (the spice mix came from Avanti). Also the portions were reduced overall, essentially halving it, but that still left enough over for me to store and freeze it for another time.
The wine is a basic red table wine blend from Dynamic Vineyards, a sold-through-Trader-Joe’s subdivision of CEAGO. Mine was the Mendocino blend, a good enough merlot/cabernet franc/cabernet sauvignon combination that suited the soup well.